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Banana Berry Protein Muffins   

 

Prep Time   20 minutesCook time  20 – 25 minutes at 180 C
Nutrition Per Serve  122 CaloriesCarbohydrates 15 g
 Fat 5 g  Protein 3.8 g  

Servings per cake – 12     

Ingredients: 

1 scoop noway vanilla caramel protein (any flavour is fine)

1 1/2 cups gluten free self-raising flour

1 Mushed Ripe banana 

125 g butter or coconut oil (melted)

1/4 cup honey or maple syrup 

2 eggs

2 teaspoons vanilla extract

1 tsp cinnamon 

1/2 cup milk of choice (I used coconut)

Additional

1 punnet of raspberries (you also use thawed frozen).

Method: 

  1. Pre – heat the oven to 180 C, line 12 cupcake muffin tins with paper cupcake cases.

2. Place all the ingredient but the raspberries into a bowl and combined until smooth. Spoon the mixture into the prepared tins, top with raspberries and bake for 20 – 25 minutes until golden or when your skewer comes out clean – place them on a wire rack and cool before serving.